Friday, December 28, 2012

Cowboy Corn Dip

'Cowboy Corn Dip'
Source: Adapted from Inspired By Charm


3 cans sweet corn with diced peppers, drained (also called Fiesta corn...11 oz each)
1 can chopped green chilies (7 oz)
1 can chopped jalapeno peppers, drained (6 oz)
1/2 cup green onions, chopped
1 cup mayonnaise
1 cup sour cream
1 teaspoon pepper
1/2 teaspoon garlic powder
1 package shredded sharp cheddar cheese (16 oz)
2-3 bags of Frito Scoops


1. In a LARGE bowl, mix all ingredients except for the chips.

2. Cover and chill two hours to overnight. Serve with your favorite chips Frito scoops or your favorite tortilla chips.


  1. Pinning this as my son is in the Navy's Nuke school - & he'll love this!(whenever he's home next!?)

  2. I made this dip for a party and wrote about it here. Thanks for the recipe. It was a huge hit.

  3. Every Time I make this dip it is a HUGE hit! I have a slightly different version, with a little more Spice to it. I use Diced Red and Green Peppers, Canned Corn (Drained), Canned Chopped Jalapeno Peppers and Green Chilis (Drained), Diced Tomatoes with Basil and Herb (Drained), Sour Cream (or Plain Greek Yogurt if I'm being Good), Shredded Mexican Blend Cheese, Mix all ingredients together and my final secret add Tapatio Sauce. Depending on how spicy you want it I usually use about a half a small bottle because all the ingredients make a lot of dip. I like to refrigerate it for a few hours before serving.

  4. How about 1/2 cream cheese and 1/2 mayo?? And a can of Ro-Tel Tomatoes? OMG!!

  5. I'm thinking I better make this one very soon. Thanks for sharing.

  6. I just found your blog off Pinterest and I love it!!! Not to mention this recipe looks amazing! Can't wait to see more
    xo Jen

  7. thanks for sharing i have a graduation party coming up in a few weeks and this is going to be on my menu. can't wait to see how it goes over.


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